Paula Kiyomi Okuro | ICBC 2022 | Galoá Proceedings

Universidade Estadual de Campinas

Paula Kiyomi Okuro

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DEVELOPMENT OF HIGH INTERNAL PHASE EMULSION STABILIZED BY SODIUM CASEINATE-QUERCETIN COMPLEXES
Matheus Augusto Silva Santos ¹
Paula Kiyomi Okuro ¹
Rosiane Lopes da Cunha ¹
¹ Universidade Estadual de Campinas
Vol 2, 2022 -
155164

Food formulation and processing (PF)

Pôster

Co-authors (2)

Publications in other proceedings

SLACAN 2023
PROPERTIES OF GLYCEROL MONOSTEARATE-BASED OLEOGELS ENRICHED WITH β-CAROTENE AND RESVERATROL
SLACAN 2023
DEVELOPMENT OF MIXED OLEOGELS: EXPLORING INTERACTIONS BETWEEN LECITHINS AND MONOSTEARATE-BASED SURFACTANTS
SLACAN 2023
ENZYMATIC PRODUCTION OF LONG-CHAIN ESTER AS AN OLEOGELATOR
CIPCA 2023
WHEY PROTEIN ISOLATE MICROGELS TAILORING THE HIGH INTERNAL PHASE PICKERING EMULSIONS PROPERTIES
CIPCA 2023
High internal phase emulsion (HIPE)-templated biopolymeric oleogels: a potential alternative for saturated fat replacement in pound cakes